Confit is a term taken from the French verb confire, which means to preserve. The cooking of, and preserving of, foods under fat produces meats so tender one needs only a fork to slice. The flavour and texture improve with time. The confit technique today is used as a convenient way of cooking duck legs. All that is left to prepare is the salad or perhaps a warm dish of roasted veg. The pre-cooked duck legs warm in the oven and present as a restaurant quality meal in minutes.
Tony Capps is the creator of “Le Gourmand” Free-Range Duck Confit & Jus, he has received several awards as the chef and owner of Eschalot Restaurant in Berrima, near Bowral, NSW: Winner of Best Regional Restaurant 2004, Sydney Morning Herald Good Food Guide 2007 and 2008 – One Chefs Hat, Tony Capps duck confit and jus appeared in The Gourmet Traveller magazine in 2007. Duck Confit was the signature dish at Eschalot Restaurant, and now Tony Capps is producing it for retail consumption.
Tony Capps uses Meredith ducks, which are a cross breed Aylesbury / Pekin, are free-range and reared by hand ‘til 8 weeks old. The farm sits at the gateway to the southern highlands of NSW in a small town called Thirlmere. The Highlands sit on an escarpment overlooking the south coast in a temperate climate, meaning a greater difference between day and night temperatures than coastal or maritime climates.
The farmer is John Meredith and his ducks are in the Sydney Morning Herald Good Living Food Hall of Fame. Most butchers and chefs know his reputation and the quality of his product.
The ingredients used in “Le Gourmand” duck confit are; duck Maryland, pure duck fat, Victorian rock salt, garlic, lemon thyme, star anise, black pepper and bay leaves. The ducks are placed on salt for 3 hours then washed off, patted dry and then cooked at 80°C slowly, in pure rendered duck fat.
Tony Capps has spared no expense or time creating this reputable confit and jus, and when you devour this luxurious dish you will taste the quality of Tony’s work.
Suggested Cooking Instructions
- Pre-heat oven to 200°C
- Remove duck from fat & use the duck fat and star anise to roast garlic, potatoes or parsnips. Place veg in oven approx 25mins before duck.
- Add duck to 200ml of simmering water for approximately 10secs to remove excess fat, discard of the water and fat residue.
- Place the duck in an oven proof pan/tray skin side up and add the 250ml jus with a little extra water (approx 30ml) back into the hot pan.
- Place the pan/tray with the duck in the oven for 20-25min, basting with jus after 10min.
- Remove duck from oven, serve with roast veg, steamed greens and jus.
- Reserve strained fat for re-use.
Available in Twin Leg Packs approx 500g, 200ml matching Jus.
Minimum purchase 1 pack and 1 jus